Rice Veg HT ACC
name: Com chay
4 Hot Vegetarian Vegan Grains
Dairy Free Eggless Vietnam Asia Asian
2 tbsp Vegetable Oil
5cm/2-inch Fresh Root Ginger, peeled and cut into thin sticks
1 Bay Leaf
tinned Coconut Milk
3 tbsp Soy Sauce
1. Heat the
oil in a large saucepan, add the ginger and stir-fry for 1 minutes until
2. Add the rice
and cook for 2 minutes, stirring to coat it well.
3. Add the salt,
bay leaf, coconut milk, water and soy sauce, bring to the boil then cook,
uncovered and without stirring, for about 5 minutes, until holes form all over
4. Reduce the heat
to very low cover and continue to cook for a further 20 minutes.
5. Remove from the
heat and leave to rest still covered, for about 10 minutes.
6. Uncover and
fluff the rice up with a fork. Serve hot.
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